Are Gluten-Free Dining Halls Feeding Potential Eating Disorders?

Paige Carlotti
,
Forbes Staff
I cover higher ed with an eye on health and wellness

A gluten-free diet is the best remedy for combating the ills of celiac disease, but a growing number of people are cutting out the protein as an excuse to just plain diet. And with many campus dining halls taking measures to cater to a small percentage of on-campus celiac sufferers -- and a larger number of gluten-free dieters -- some colleges may also be inadvertently feeding the fire of potential eating disorders.

Robert Landolphi, culinary development manager at University of Connecticut, estimates that about 20% of the 12,500 recipes served on campus are gluten-free. Each of the nine dining halls also has an isolated galley with pantries and freezers stocked with gluten-free versions of dishes being served. There are even designated toasters to prevent cross-contamination. UConn also offers gluten-free menus in campus restaurants and an entire wing of the on-campus convenience store is gluten-free.

According to the National Foundation for Celiac Awareness (NFCA), only about 1% of the population has celiac disease, or 1 in 133 people. At a college the size of UConn, with a 22,500 undergraduate population, that translates to about 225 people on campus —indicating that the school’s cafeterias are serving more than just the celiac suffers.

UConn does not require medical documentation from students eating the gluten-free products nor track how many students are eating gluten-free meals. Some schools like Tufts University, however, require special keys for medically documented students to access the gluten-free selections. Harvard University pairs individual students with nutritionists to go over what is safe and unsafe for students to eat in the cafeterias and can even submit special orders. UConn also provides this option.

UConn attempts to mainstream their gluten-free choices to provide students with a level of comfort, says Dennis Pierce, executive director of Dining Services at UConn. “Social dining as a community is a big part of going to college,” he says. “You shouldn’t have to wear this sign that says ‘I eat different.’ So having students go through a screening process is a step individuals shouldn’t have to take.”

Unintended Consequences

Jodi Krumholz, director of nutrition at The Renfrew Center of Florida, an eating disorder treatment facility, says that some 20% of adults perceive that they have food allergies and intolerances when, in reality, only about 2% actually do. She believes that the trend of gluten-free dieting without being allergic could be indicative of orthorexia nervosa, an unhealthy obsession with healthy eating. Orthorexia differs from eating disorders such as anorexia and bulimia because orthorexics focus on the quality of what they are eating as opposed to the quantity. Orthorexia is not yet recognized by the
DSM-5, so the number of sufferers is unclear. Many people equate “gluten-free” with high carbohydrates or calories. “One of the biggest issues is that gluten has become a lot of what people think are fatty foods,” says Krumholz. “We get a lot of calls saying that people want to be admitted [to our center] but don’t want to eat gluten or dairy.”

The National Eating Disorders Association (NEDA) found that the rate of eating disorders among college students has risen to 10% to 20% for women and 4% to 10% of men. Results of a 2013 NEDA survey found that there is an unmet need for campus support, such as screening, counseling and workshops. Schools reported in the survey that the greatest barriers to providing these services were lack of time and funding to train mental health service providers to specialize in eating disorders and to implement programming.

According to Mintel, a global market research company, the gluten-free industry was worth an astronomical $10.5 billion in 2013 and is projected to climb as high as $15.6-billion in 2016, a 48% increase. Mintel's estimates include all products labeled "gluten-free," even those that naturally don’t contain the protein. “It’s a business now, unfortunately,” says Krumholz. “Years ago everyone restricted fat. Now it’s gluten. The food manufacturers benefit because it is a trendy, popular diet at this point.”

Going gluten-free can be an expensive. UConn school officials don’t distinguish gluten-free products in its food budget, but the price is generally 10% more than a wheat product, according to UConn’s Pierce. Students on a university meal plan do not have to pay extra for the gluten-free options.

Too Much Of A Good Thing

The calorie counts and nutrition information displayed above the food in dining halls doesn’t help the growing fixation on healthy eating. Kristine Vazzano, PhD, LP, thinks this well-intentioned feature can do more harm than good. “Our culture has created this good versus bad dichotomy,” she says. “It makes it really hard for someone to choose the more calories dense food even if that’s what their body needs and is healthier.”

Today’s “quantified self movement” is further perpetuating society’s obsession with the numbers game. Gadgets like FitBit Tracker, Jawbone UP and Technogym are wearable devices that can monitor anything from steps taken and calories burned to heart rate and sleep quality. The 18 to 29 year-old age group is the largest population utilizing tracking apps, according to Pew Research.

Like all tools, however, these can be misused and fuel the competitive nature of disordered eating habits. “People with eating disorders spend 80% to 90% of their time thinking of food, weight and calories, so now having all of that data makes it harder for someone who is already unhealthy,” says Vazzano. “For someone who uses it constructively, it’s a point of reference. For someone with an eating disorder, it makes their focus even more intense.”

Although all of these efforts are intended to promote healthy lifestyles, negative consequences are inevitable. “Society is complicating things in a way that it doesn’t need to be,” says Vazzano. “Eating needs be done intuitively, not based on external influences.”